Put on your bow-tie, blow up the big balloons, throw sparkles in the air because it’s time to celebrate! This cake is all about celebration! Layers of fluffy gluten free white cake sandwiched with sprinkle-spiked vanilla frosting and topped with more vanilla frosting and sprinkles. Whatever the occasion, this cake will be the life of the party!Sometimes I just feel the spirit move me to make cake. And who am I to deny when a cake is called for? Saturday afternoon found me in a celebratory state of mind and with an empty house (Chris had to work) and no demands on my time, I felt the urge to just make a pretty cake. I have been pondering how to make a good gluten free white cake for a while. One with a fluffy, almost white crumb, made for layering with frosting and decorating with sprinkles. Tall, sweet, and pretty enough for any occasion. This cake was the answer to my dream. All it took were some simple alterations to one of my favourite cupcake recipes, and voila! Fluffy, tender-crumbed, gluten free white cake layers just begging for frosting. To keep the crumb as light in colour and texture as possible I replaced most of the eggs with egg whites only. This can sometimes result in a tough crumb, but the addition of Greek yoghurt ensures the cake will be tender and light. Greek yoghurt also replaces some of the protein lost in gluten free baked goods and improves the structure exponentially. No more dry and crumbly cakes! And no need for xanthan gum or any special flour mixes either. This cake is made from easily found, naturally gluten free flours. My gluten free Vanilla Celebration Cake is the birthday cake, holiday cake, Friday morning tea cake that you have been waiting for. Perfect layers sandwiched with sprinkled vanilla buttercream and topped with a shower of colourful sprinkles. The colour combinations are endless too! Need a cake for Australia Day? Substitute green and gold sprinkles. The Fourth of July? How about red, white, and blue sprinkles? I made mine with rainbow sprinkles to celebrate this wonderful day! And Chris’s workmates didn’t even leave me a crumb! Whatever the occasion this classic, simple white cake will delight every taste bud around the table.
Remember that perfect birthday cake with all the candles burning bright? Remember biting into sweet, moist cake layers and feeling the sugary crunch of your favourite sprinkles? Remember the sweet licks of vanilla frosting and scraping every crumb from your plate? This is that cake. This is a cake full of memories of sweet celebrations. This is a cake made for creating new memories.
Vanilla Celebration Cake
Makes one two-layer 6-inch round cake | Serves 10-12 | Gluten Free
- 100 grams brown rice flour
- 100 grams sorghum flour
- 80 grams white rice flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 125 grams (1/2 cup) butter, softened
- 225 grams (1 1/4 cups) caster sugar
- 1 large egg at room temperature
- 4 egg whites (from large eggs) at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 cup plain Greek/natural yoghurt
- 1/2 cup milk
- 180 grams butter, softened
- 4 cups icing sugar (ensure this is gluten free)
- 3 teaspoons vanilla extract
- 2-3 tablespoons pouring cream (or milk)
- 1/4 cup sprinkles (ensure gluten free) plus extra for decorating
- Preheat your oven to 180C (350F) and grease two 6-inch round cake tins with extra butter. Line the bottoms with circles of baking paper. Set aside until required.
- In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt until well mixed.
- In the bowl of a stand mixer (or in a large mixing bowl) cream butter and sugar on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.
- Add egg and whites one at a time and beat until just combined. Scrape down the sides of the bowl as required.
- Beat in vanilla extract and almond extract.
- In a small bowl whisk together yoghurt and milk.
- Turn mixer speed to low and beat in a flour mixture in three parts, alternating with the wet ingredient mixture. Scrape down the sides of the bowl as required. After the last addition, beat until smooth.
- Divide mixture equally between the two prepared tins. Level tops and then bake for 30-40 minutes. Switch the position of the pans every ten minutes. Cakes are done when the tops are slightly golden and they bounce back when lightly pressed. Check the cakes at 30 minutes, and then decide if they need the extra ten minutes.
- Remove cakes from the oven. Cool in tins for 10 minutes. Then remove from tins and allow to cool completely before frosting.
- To make frosting. Beat butter until light and fluffy. It should be pearly and nearly white. Then add the remaining ingredients and beat until completely smooth and fluffy, about three minutes.
- Put 1/3 frosting into a separate bowl and add 1/4 cup sprinkles. Stir until distributed.
- To assemble cake. Place one layer on a plate or serving dish and frost with the sprinkled frosting.
- Place second layer on top and cover top and sides with remaining frosting, reserve about 1 cup for decorative piping. Use a large flat-bladed knife or a frosting palette knife to make this easy.
- Place remaining frosting into a frosting bag fitted with a star tip. Pipe small stars around the top of the cake.
- Decorate with sprinkles or as desired. Store in fridge, covered for up to three days. Sit at room temperature for thirty minutes before serving.